Leftover Turkey Pumpkin Enchilada Skillet
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4.9
16 reviews
Excellent
Leftover Turkey Pumpkin Enchilada Skillet
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This Leftover Turkey Enchilada recipe is a one-pan skillet meal! A super tasty way to use up leftover turkey (or chicken) and vegetables!
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Ingredients
- 1 ounce can pumpkin puree
- 1/2 teaspoon extra-virgin olive oil
- sour cream
- 1/2 cup chicken broth
- 1/2 large onion (sliced (yellow and red would work))
- jalapeno pepper fresh, sliced
- 1 ounce can tomato chopped
- kosher salt
- cilantro chopped, fresh
- 2 chipotle chilis in adobo from 1 can, or 2 tablespoons pureed chipotle in adobo
- 1 1/2 cups vegetable sides such as roasted butternut squash or Brussels sprouts, cut into bite-size pieces, or 1 bunch of hardy greens, such as spinach or kale, roughly chopped, leftover
- 4 teaspoons chili powder
- 4 cups turkey breast shredded, leftover, 15 ounces, or chicken breast
- 2 garlic smashed, cloves
- 4 inch corn tortillas cut into bite-size strips
- 1 teaspoon kosher salt Diamond Crystal brand
- 3 ounces cheese such as Mexican cheese blend, Monterey Jack, or mozzarella, shredded
- black pepper to taste, fresh
Instructions
- Move a rack about six inches blow the broiler and heat to high.
- Make the sauce: In a blender, combine the pumpkin, tomatoes, chicken broth, chipotles, chili powder, garlic, and salt and season with pepper. Blend until smooth.
- Assemble: In a large black iron skillet or ovenproof skillet over medium, heat the oil until shimmering. Add the onion and pinch of salt cook, stirring occasionally, just until translucent, 3 to 5 minutes.
- Add the roasted vegetables or chopped greens and cook, stirring often, until heated through or wilted (for the greens), 2 to 3 minutes.
- Add the turkey and the chopped tortillas then pour in all of the enchilada sauce and stir to make sure everything is coated in the sauce.
- Bring to a simmer and cook, stirring occasionally, for 5 minutes to heat through. Remove from the heat and sprinkle the cheese evenly over the top.
- Transfer the skillet to the rack close to the broiler and broil until the cheese is melted and starting to brown in spots, 1 to 2 minutes. Let cool for 5 minutes.
- Top with sour cream, sliced fresh jalapeno, and fresh cilantro.
Nutrition Information
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Serving
11/2 cups
Calories
315kcal
(16%)
Carbohydrates
27g
(9%)
Protein
33.5g
(67%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Cholesterol
74.5mg
(25%)
Sodium
572.5mg
(24%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 315kcal | 16% |
| Carbohydrates | 27g | 9% |
| Protein | 33.5g | 67% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 74.5mg | 25% |
| Sodium | 572.5mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
16 reviews
Excellent
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